Carrot Ginger Turmeric Soup

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10

min

Preparation

30

min

Cook

Easy

Difficulty

3

Steps

10

Ingredients

Try out this recipe for a delicious, vegetarian twist on ‘chicken soup for the soul’, chock full of antioxidants and vitamins

Let's start cooking!

Fried spices in pan

Step 1 - Fry spices

  • Heat 2 Tbsp vegetable oil in a deep pan and sauté sliced onion, garlic, grated ginger and turmeric powder over medium heat until the onion is translucent.
    Tumeric is a spice used for generations which contains curcumin, and has strong anti-inflammatory properties.
Cooked carrots and potatoes in vegetable stock

Step 2 - Cook vegetables

  • Stir in the carrot slices and potato chunks, then cover with vegetable stock.
    This doesn’t have to be vegetarian! Feel free to use chicken stock as well!
  • Bring to a boil, then reduce heat to low and simmer for about 15 minutes, or until all the vegetables are soft.
Blended carrot turmeric soup

Step 3 - Blend soup

  • Using an immersion blender or a jug blender, blend the soup until it becomes it achieves a smooth, but thick consistency.
    You can adjust the texture of the soup by how much you blend it. If you are looking for a smoother soup, blend for longer. If you prefer more texture in your soup, blend for a shorter time.

Plate and serve!

Carrot turmeric soup drizzled with white sauce

Transfer over to serving plate and serve hot.

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